Baguette
Achieve a bakery-quality crusty exterior and soft, airy interior with this straightforward baguette recipe. Perfect for sandwiches, toast, or enjoying with butter. The magic is in the steam!
For 4 servings
8 steps. 25 minutes total.
- 1
Step 1
- a.Mix the Dough
- b.In a large bowl, whisk together the bread flour, instant yeast, and salt. If using, add the sugar.
- c.Pour in the lukewarm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains. Cover the bowl and let it rest for 15 minutes to allow the flour to hydrate.
- 2
Step 2
- a.Knead the Dough
- b.Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until it becomes smooth, elastic, and can be stretched into a thin 'windowpane' without tearing.
- c.Alternatively, use a stand mixer with a dough hook on medium-low speed for 6-8 minutes.
- 3
Step 3
- a.First Rise (Bulk Fermentation)
- b.Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat the surface.
- c.Cover the bowl with plastic wrap or a damp kitchen towel.
- d.Let it rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size.
- 4
Step 4
- a.Divide and Shape
- b.Gently deflate the dough and turn it out onto a clean work surface. Divide it into two equal pieces.
- c.Working with one piece at a time, gently pat it into a rectangle. Fold the top third down to the middle and press to seal. Fold the bottom third up over the first fold and seal again.
- d.Fold the dough in half lengthwise and pinch the seam tightly to seal. Roll the log back and forth with the palms of your hands to lengthen it to about 12-15 inches, tapering the ends slightly.
- 5
Step 5
- a.Second Rise (Proofing)
- b.Place the shaped loaves seam-side down on a baking sheet lined with parchment paper. For best results, place a floured kitchen towel between the loaves to help them hold their shape as they rise.
- c.Cover loosely with a damp cloth and let them proof for 30-45 minutes, until they look puffy and an indentation made with your finger springs back slowly.
- 6
Step 6
- a.Prepare Oven and Score Loaves
- b.About 30 minutes before baking, place a baking stone or an inverted baking sheet on the middle rack and an empty metal pan (like a broiler or cast iron pan) on the bottom rack. Preheat your oven to 475°F (245°C).
- c.Just before baking, use a very sharp knife or a baker's lame to make 3-4 quick, decisive diagonal slashes about 1/4-inch deep on top of each loaf.
- 7
Step 7
- a.Bake with Steam
- b.Carefully slide the parchment paper with the loaves onto the preheated baking stone. Quickly pour 1 cup of hot water into the pan on the bottom rack to create steam. Immediately close the oven door to trap it.
- c.Reduce the oven temperature to 450°F (230°C).
- d.Bake for 20-25 minutes, or until the crust is a deep golden brown and the internal temperature reaches 200-210°F (93-99°C). The loaf should sound hollow when tapped on the bottom.
- 8
Step 8
- a.Cool and Serve
- b.Transfer the baked baguettes to a wire rack to cool for at least 30 minutes before slicing. This allows the crumb structure to set properly.
- c.Enjoy fresh with butter, cheese, or as part of a sandwich.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Creating steam is non-negotiable for a crisp, golden crust. The initial blast of steam keeps the crust soft, allowing the bread to expand fully (oven spring) before the crust sets.
- 2Using a digital kitchen scale for measuring ingredients, especially flour and water, is the key to consistent results in bread making.
- 3A baking stone or steel retains and distributes heat evenly, resulting in a better rise and a crispier bottom crust.
- 4Be gentle when handling and shaping the dough after the first rise to preserve the delicate air pockets that create an open crumb.
- 5Let the baguettes cool completely on a wire rack. Slicing into hot bread can result in a gummy texture as the steam hasn't fully settled.
- 6Store leftover baguette in a paper bag at room temperature for up to 2 days. Avoid plastic bags, which trap moisture and soften the crust.
Adapt it for your goals.
Whole Wheat Baguette
Replace up to 30% of the bread flour with whole wheat flour for a nuttier flavor and denser crumb. You may need to add a little extra water.
Seeded BaguetteSeeded Baguette
After shaping and just before the second rise, brush the loaves with water and roll them in sesame seeds, poppy seeds, or a mix of your favorite seeds.
Herb BaguetteHerb Baguette
Incorporate 1-2 tablespoons of finely chopped fresh herbs like rosemary, thyme, or chives into the dough during the mixing stage.
Why this is on our healthy list.
Source of Energy
Made primarily from flour, baguettes are rich in carbohydrates, which are the body's main source of fuel for daily activities and brain function.
No Preservatives
When you bake your own bread, you control the ingredients. This recipe is free from the artificial preservatives, dough conditioners, and additives often found in commercial bread.
Supports Gut Health
The fermentation process involved in bread making can help break down some of the complex carbohydrates, making the bread easier to digest and the nutrients more bioavailable.
Frequently asked questions
One serving, which is half a baguette, contains approximately 360-400 calories, primarily from carbohydrates.